POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping. Reserve 1/4 cup of the berries; set aside.ARRANGE 21 of the wafers on bottom and up side of 2-1/2-qt. serving bowl. Spoon one-third of the pudding mixture into prepared bowl; cover with half of the remaining berries. Top with layers of half of the remaining pudding mixture, remaining 21 wafers and remaining berries. Cover with layers of the remaining pudding mixture, remaining 1/2 cup whipped topping and reserved 1/4 cup berries. Cover with plastic wrap.REFRIGERATE at least 1 hour before serving. Store leftovers in refrigerator.